This is just a little follow-up to the last post featuring Kahuku sea asparagus, this time turning it into ahi and tofu poke, as two separate dishes. Being that the sea asparagus has similar culinary applications to ogo and many cruciferous types of vegetables, it was only inevitable poke was where I’d be going with it.
There on the plate above, it’s simply cubes of fresh sashimi-grade ahi, Kahuku sea asparagus (in whole length and chopped form), thinly-siced sweet Ewa onion and green onion, seasoned with shoyu, mirin, a small dash sesame oil and a few sprinkles of togarashi (Japanese chili pepper seasoning), all tossed together until evenly coated.
How is it? Really ono. It’s different than poke with ogo in it, obviously, but once you get used to it, it’s just as addicting. The sea salt on the asparagus really helps bring out the flavor of the fresh ahi. I give it 3 SPAM Musubi. Perhaps if I used less mirin (it was a little TOO sweet this time), I’d give it an additional Musubi rating.
Then I tried making tofu poke with the sea asparagus…
The tofu poke has all the same ingredients and seasoning as the ahi poke before it, except here (obviously) swapping out the ahi for fresh, firm cubes of Aloha tofu that was thoroughly drained of its water content. With this version, I sprinkled the togarashi on it AFTER tossing it, vs. before like how I did the ahi & sea asparagus Poke.
You know what? I liked this even more than the ahi and sea asparagus poke. The Sea Asparagus complimented the tofu even better than it did the ahi, which is difficult to explain in writing. I think sprinkling on the togarashi afterward also helped give it that after-the-bite punch it needed. You just need to try it yourself and taste the difference between the two. With that I give the Aloha (firm) tofu and Kahuku sea asparagus poke here an easy 4 SPAM Musubi.
Now you’re probably thinking what I thought: How would the two taste TOGETHER? Which is exactly what I tried a sample of…
Das’ a winnah’ right there! The fleshy texture of the fresh ahi, along with the crumbly texture of the tofu, and the crunchy, salty sea asparagus works really well. Adding that “zip” is the heat from the sprinkles of Togarashi on the Tofu. It’s like “Pow!”. I actually came close to tossing them together, creating a visually pleasing color contrast of the white tofu, deep red ahi and bright green sea asparagus, all on one plate, but said, “ah, next time”.
In retrospect looking at my poke recipe, there’s two critical “ingrediments” I forgot, which would be minced garlic and ginger. Darned it.
Still, was good stuff!
To learn more about Kahuku sea asparagus, visit their official website: